Issue |
Title |
File |
No 4 (2008) |
Production of spreads in Russia - situation and problems |
|
Vyshemirskii F.A., Vyshemirskaya K.V.
|
No 4 (2009) |
Production of stable fat emulsions at spreads manufacturing: technology and equipment |
|
Gulyaev-Zaytsev S.S., Kimachinskiy S.I., Narizhnyy S.A., Guliayev-Zaytsev S.S., Kimachinskiy S.I., Narizhnuy S.A.
|
No 1 (2018) |
Production of the canned butter in the company «Konservsushprod» |
|
Adamov M.N.
|
No 1 (2016) |
Production of the combined rennet cheese |
|
Veziryan V.A., Evdokimov I.A., Anisimov S.V., Veziryan A.A.
|
No 2 (2008) |
Production of the cottage cheese with dressing |
|
- -.
|
No 3 (2014) |
Production of the dairy butter and spreads in Russia in 2013 |
|
Goroshchenko L.G.
|
No 5 (2015) |
Production of the elite cheese in the terms of the Russian cheesemaking |
|
Delitskaya I.N., Mordvinova V.A.
|
No 3 (2015) |
Production of the Greek yogurt and soft cheeses by separation |
|
- -.
|
No 6 (2017) |
Production of the liquid complex enzyme preparations using membrane methods |
|
Murunova G.V., Abramov D.V., Sviridenko Y.Y., Municheva T.E.
|
No 3 (2017) |
Production of the soft cheese product using reconstituted milk |
|
Kapranchikov V.S., Bovkun A.A.
|
No 3 (2013) |
Production of the whole milk replacers with application of nanofiltration |
|
Gavrilov G.B., Kurenkov S.A.
|
No 1 (2009) |
Production sanitation in cheese making |
|
Khanumyan A.A., Hanumyan A.
|
No 2 (2010) |
Products from the secondary raw milk materials intended for processed cheeses recipes |
|
Kravchenko E.F., Dunaev A.V., Volkova Т.Д.
|
No 3 (2011) |
Products of butter making in the light of scienceabout healthy nutrition |
|
Frants A.V., Dunaev A.V., Karavaeva E.Y., Vyshemirskii F.A., Dunaev A.V., Karavaeva E.Y.
|
No 2 (2011) |
Products of butter making in thelight of science about healthynutrition |
|
Vyshemirskiy F.A., Dunaev A.V., Karavaeva E.Y., Vyshemirskii F.A., Dunaev A.V., Karavaeva E.Y.
|
No 6 (2015) |
Products with milk fat replacers for healthy nutrition |
|
Konopleva G.F., Lapshina L.V.
|
No 5 (2016) |
PRODUKTOVOE EMBARGO POMOGLO ROSSII OBUZDAT' INFLYaTsIYu |
|
- -.
|
No 1 (2006) |
Profilakticheskiy kormovoy biokontsentrat «Biolakt yaroslavskiy» |
|
Gavrilov G.B.
|
No 2 (2008) |
Pronouncing the word «cheese» the Russians do not smile already |
|
Rybalova T.I.
|
No 6 (2009) |
Proposals concerning correction of possible customs taxes on processed cheeses |
|
Cheverov V.I., Cheverov V.I.
|
No 3 (2011) |
Prospects are in the place whereone can see the future |
|
Dril Y.V., Driel J.v.
|
No 5 (2016) |
Prospects of biotechnology |
|
Hramtsov A.G.
|
No 2 (2018) |
Prospects of sheep milk processing in the Altai Territory |
|
Shchetinina E.M.
|
No 2 (2010) |
Prospects of stabilizers application in the processed cheese manufacturing |
|
Ostroumov L.A., Arhipov A.N.
|
No 2 (2016) |
Prospects of the cheese market developments in Brazil |
|
Kozlova L.V.
|
No 5 (2008) |
Prospects of the dairy butter production by high-fat cream transformation method |
|
Vyshemirskii F.A.
|
No 3 (2012) |
Prospects of using nanomaterials in the manufacturing of cheese products |
|
Smykov I.T.
|
No 1 (2004) |
Protective coating for cheeses based on water dispersive polymeres |
|
Tkachenko V.V., Tkachenko V.V.
|
No 1 (2012) |
Protective latex coatings in cheese making: situation and prospects |
|
Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Gubanova M.I., Ramanauskas R., Gal'ginaytine L., Snezhko A.G., Fedotova A.V., Filinskaya Y.A., Gubanova M.I., Ramanauskas R., Galginaitine L.
|
No 2 (2011) |
Protein - an important component of the cheese making products |
|
Tetereva L.I., Tetereva L.I.
|
No 3 (2006) |
Protein coagulation. History and present days |
|
- -.
|
No 5 (2017) |
Protein snack with the concentrate of whey protein for sportsmen nutrition |
|
Magomedov G.O., Magomedov M.G., Rybina A.V., Polyanskii K.K., Pronina O.V.
|
No 4 (2003) |
Proteolitic enzymes in cheese ripening |
|
Visser S., Van Den Berg D., Wisser S., Van den Berg J.
|
No 3 (2005) |
Pulsating cheese pressing |
|
Savel'ev A.A., Saveliev A.A.
|
No 2 (2018) |
Qaulity and safety of products - a base of the customs trust |
|
Stepanova L.I.
|
No 6 (2012) |
Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks |
|
Sviridenko G.M., Shatrova O.A., Zaharova M.B., Sokolova N.Y.
|
No 5 (2011) |
Quality and keepabilityof the cheese making products:principle factors |
|
Mordvinova V.A., Mordvinova V.A.
|
No 3 (2015) |
Quality and tasty products of the Vologda milk combine |
|
- -.
|
No 6 (2009) |
Quality has no analogues |
|
- -.
|
No 4 (2013) |
Quality ingredients for your success |
|
Kazak T.V., Lukachevskiy B.P.
|
No 4 (2010) |
Quality of milk for cheese production |
|
Vlasova J.A., Tsugkiev B.G., Vlasova, Z.A., Tsugkiev, B.G.
|
No 4 (2009) |
Quality of milk from the Holmogor cows with different genotypes of kappa-casein |
|
Meshcherov S.R., Meshcherov R.K., Kalashnikova L.A., Meshcherov S.R., Meshcherov R.L.
|
No 5 (2018) |
Quality of sausage cheese and products containing milk with milk fat replacers (MFR)) produced according to the processed cheese technology |
|
Orlova E.A., Kalabushkin V.V., Dunaev A.V., Alekseeva E.V.
|
No 6 (2009) |
Quality of the brine cheese Alanskii at ripening and storage |
|
Vlasova Z.A., Vlasova J.A., Tsugkiev B.G., Tsugkiev B.G.
|
No 4 (2015) |
Quality of the hard rennet cheese and technological properties of milk depending on cows feeding |
|
Savina I.P.
|
No 6 (2003) |
Quality of the raw materials for cheese pastes |
|
Buyanova I.V., Krasavina E.S., Buyanova I.V., Krasavina E.S.
|
No 1 (2009) |
Quality standards in the cheese making in Russia and Chinese People's Republic: characteristics and prospects for integration |
|
Jia Z., Cheng L., Ostroumov L.A., Prosekov A.Y., Zheleznov A.I., Smirnova I.A., Jia Z., Cheng L., Ostroumov L.A., Prosekov A.Y., Jeleznov A.I., Smirnova I.A.
|
No 6 (2008) |
Question - answer |
|
Sviridenko Y.Y., Topnikova E.V., Onosovskaya N.N.
|
No 2 (2017) |
Question - reply |
|
Mordvinova V.A.
|
No 4 (2017) |
Question - reply |
|
- -.
|
No 1 (2018) |
Question - reply |
|
- -.
|
No 4 (2012) |
Range of the products of the company «AtlantisPak» for the dairy sector |
|
Smirnov V.V.
|
No 3 (2017) |
Rapid cheeses |
|
Mayorov A.A., Mironenko I.M., Bondarenko N.I.
|
No 3 (2003) |
Rational usage of milk whey - new developments |
|
Volkova T.A., Kravchenko E.F., Volkova T.A., Kravchenko E.F.
|
No 5 (2011) |
Raw materials and regimes for theirtreatment as a factor of quality andkeepability of butter |
|
Topnikova E.V., Sviridenko G.M., Kustova T.P., Topnikova E.V., Sviridenko G.M., Kustova T.P.
|
No 3 (2003) |
Raw milk cheeses |
|
Donnelli S.V., Donnelly C.V.
|
No 4 (2003) |
Raw milk cheeses |
|
Donelli S.V., Donelly S.V.
|
No 2 (2011) |
Ready for the future:milk products for heart health |
|
Vaydner M., Bzyuk O.V., Borisovets N., Vidner M., Bzyuk O.V., Borisovets N.
|
No 1 (2016) |
Real alternative to the cellulose films |
|
Eliseeva A.
|
No 5 (2013) |
Real aseptic, and not its visibility. The systems of forcing out (pigging systems) |
|
- -.
|
No 6 (2017) |
Reasonable price and deserving attention quality of the products with the starches Ingredion |
|
- -.
|
No 3 (2018) |
Reasons of technological risks at the «Rossiiskii» cheese production |
|
Dunchenko N.I., Mihailova K.V.
|
No 3 (2008) |
Reasons of the «bitter taste» defect formation in cheese and measures to prevent it |
|
Shergin A.N.
|
No 2 (2012) |
Receiving of cheese product and whey drink by the thermo-acid coagulation method |
|
Shchetinin M.P., Kol’tyugina O.V., Bychkova M.V.
|
No 6 (2018) |
Receiving of curds whey with bifidogenous properties and its nano-filtration |
|
Titov S.A., Jdanov V.N., Breev Y.V., Polyanskii K.K.
|
No 2 (2011) |
Recipe and technology of the cheese with mould culture Penicillium roqueforti |
|
Pershina E.I., Vasil'eva S.B., Vasil'ev E.A., Pershina E.I., Vasil'eva S.B., Vasil'ev E.A.
|
No 5 (2010) |
Recipe of the soft cheese made of cow, goat and camel milks |
|
Tultabaeva T.C., Tultabaeva T.C.
|
No 4 (2011) |
Reconstitution of the instant skim milk powder for cheese production |
|
Golubeva L.V., Avakimyan A.B., Klyuchnikova D.B., Pirogova O.V., Tarasova A.Y.
|
No 6 (2009) |
Reduction of bitterness in the fermentative hydrolyzates of cheese whey proteins |
|
Abramov D.V., Tolkachev A.N., Ovchinnikova E.G., Kokareva N.V., Kangin M.P., Abramov D.V., Tolkachev A.N., Ovchinnikova E.G., Kokareva N.V., Kangin M.P.
|
No 4 (2015) |
Reduction of the heavy metals levels in the curds produ< made with application of the paste from the Jerusalem artichoke |
|
Polyanskii K.K., Varvarina O.E., Shentsova E.S., Magomedov M.G.
|
No 3 (2008) |
Regulation of the lactic acid process at the manufacturing of the cheese «Bayard» |
|
Sturova Y.G., Shchetinin M.P.
|
No 4 (2012) |
Relation of hard cheese quality with animals genotypes according to kappa-casein |
|
Volohov I.M., Kalashnikova L.A., Evdokimova A.S., Pashchenko O.V.
|
No 5 (2004) |
Relations between rennet and processed cheeses quality and lowstorage temperature |
|
Kucherenko S.V., Zakharova N.P., Smykov I.T., Sokolova N.Y., Kucherenko S.V., Zaharova N.P., Smykov I.T., Sokolova N.Y.
|
No 3 (2014) |
Relief labeling of milk products Create your new commercial face |
|
- -.
|
No 1 (2013) |
Rennet coagulation: formation of the milk proteins microparticulates |
|
Smirnova I.A., Shtrigul V.K., Smirnov D.A.
|
No 1 (2013) |
Rennet enzyme «RENCO» - pledge of success |
|
- -.
|
No 5 (2013) |
Renovated equipment. Myths and reality |
|
- -.
|
No 6 (2015) |
Replacement of the import: consumer needs quality cheese |
|
Nikolaeva M.A., Ryazanova O.A., Kleshchevskii Y.N.
|
No 1 (2015) |
Requirements of the documents of the Customs Union to the processed cheese manufacturing |
|
Dunaev A.V.
|
No 4 (2010) |
Requirements of the normative and technical documents to the milk containing products |
|
Onosovskaya N.N., Onosovskaya, N.N.
|
No 5 (2004) |
Requirements to cheese labeling |
|
Abdullaeva L.V., Sviridenko Y.Y., Abdullaeva L.V., Sviridenko Y.Y.
|
No 4 (2014) |
Requirements to the bacterial starters for fermented milk products manufacturing |
|
Sviridenko G.M.
|
No 6 (2018) |
Requirements to the products manufactured according to the technology of the products containing milk with milk fat replacement by more that 50 % |
|
Ivanilova I.G.
|
No 3 (2015) |
Requirements to the raw milk for cheese making |
|
Sviridenko G.M., Mordvinova V.A.
|
No 5 (2011) |
Reservation of curds and butter withliquid nitrogen application |
|
Anistratova O.V., Serpunina L.T., Gaplevskaya N.M., Anistratova O.V., Serpunina L.T., Gaplevskaya N.M.
|
No 4 (2017) |
Resolution of the International Milk Week |
|
- -.
|
No 4 (2017) |
Resources of the technologies replacing cheese import |
|
Mordvinova V.A.
|
No 2 (2010) |
Resources saving technologies of processed cheeses and cheese products manufacturing |
|
Dunaev A.V., Sokolova N.Y., Konovalova T.M., Vodolazskaya E.A.
|
No 6 (2003) |
Resources saving technology of the soft cheese «Adygeiskii Alpiiskii» |
|
Khramtsov A.G., Suyunchev O.A., Lafishev A.F., Hramtsov A.G., Suyunchev O.A., Lafishev A.F.
|
No 5 (2013) |
Restoration of traditions in the Education Union |
|
Solov’eva N.I., Lyadova S.A.
|
No 4 (2013) |
Results of the competition of quality in the Cheese Making and Butter Making Week |
|
Topnikova E.V., Mordvinova V.A., Sokolova N.Y.
|
No 4 (2012) |
Results of the competition of the cheese and butter making products |
|
Topnikova E.V., Mordvinova V.A.
|
No 1 (2012) |
Results of the Russia joining the WTO for the dairy sector |
|
Cheverov V.I., Cheverov V.I.
|
No 5 (2009) |
Retrospective analysis of the combined products tailoring in the domestic cheese making |
|
Musina O.N., Musina O.N.
|
No 3 (2003) |
Retrospective and forecast for cheesemaking |
|
Onopriyko A.V., Onopriyko V.A., Onopriiko A.V., Onopriiko V.A.
|
No 5 (2016) |
Reverse osmosis separation of solutions cornstarch production as an effective Way to reduce the cost processed cheese product |
|
Kovaleva O.A., Lazarev S.I., Polanskii K.K.
|
No 6 (2008) |
Review of butter churns |
|
Tverdohleb A.V.
|
No 1 (2004) |
Review of new technologies in cheese making |
|
Osintsev A.M., Osintsev A.M.
|
No 6 (2004) |
Review of the butter market in Russia |
|
Mazurenko I., Mazurenko I.
|
No 6 (2005) |
Review of the processed cheese market |
|
Denisova E.A., Kosova I.A., Denisova E.A., Kosova I.A.
|
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